Development of a chemiluminescent method for the evaluation of total hydroperoxide content of edible oils

Food Research International

Volumn 54, Issue 2, 2013, Pages 2069-2074

  Tsiaka, Thalia ^a   Christodouleas, Dionysios C ^a   Calokerinos, Antony C ^a  

^a UNIVERSITY OF ATHENS   (Greece)

Author keywords

Chemiluminescence; Edible oils; Hydroperoxides; Olive oils; Peroxide value

Indexed keywords

CHEMILUMINESCENT REACTIONS; CONCENTRATION RANGES; CORRELATION COEFFICIENT; DEGREE OF OXIDATIONS; DI-TERT BUTYL PEROXIDE; HYDROPEROXIDES; OLIVE OILS; PEROXIDE VALUE;

CHEMILUMINESCENCE; FISH; OLIVE OIL; PEROXIDES;

OILS AND FATS;

GLYCINE MAX; HELIANTHUS; SESAMUM INDICUM; ZEA MAYS;

EID: 84889102214     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.08.036     Document Type: Article

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